Mudcake

(10-12 palaa)

Es valmistelut 16 min

Valmistüsaika 20 min

150 g voita

3 d sokeria

1 1/2 di vehnajauhoja

2 t vaniliasokeria

1/2 tl suolaa

4 rkl kaakaojauhoa

2 kananmunaa

voita ja korppujauhoja voan voiteluun

Pane uni lämpiamaan 200 asteeseen.

Sulata voi la anna sen hieman jaahtyà.

Sekoita kuivat aineet Keskenäan. Vatkaa munien rakenne kevyesti rikki ja yhdis-a voisulan kanssa. Kääntele kuivat aineet seokseen ja kaada taikina voideltuun, irtopohjavuokaan (0 24 cm).

Pasta kakkua unin keskitasolla noin

20 minuuttia. Kakku saa jaadä keskeltä tahmeaksi.

Tarjoa vaniljajäätelön tai kermavaah-don kanssa

Ingredients Cake

130 g dark couverture chocolate (min. 55% cocoa content)

1 Vanilla Pod

150 g softened butter

100g Icing sugar

6Eggs

100 g Castor sugar

140 g Plain wheat flour

Other Fat and flour for springform

200 g apricot jam

200 g castor sugar

150 g dark couverture chocolate (min. 55% cocoa content)

125 ml water and boil over high heat 

Unsweetend whipped cream to garnish Ergibt eine Auflaufform (Durchmesser: 24 cm) Kühlzeit: ca. 20 Minuten Backzeit: ca. 1 Stunde Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Melt couverture over boiling water. Let cool slightly. Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear. Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites. Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.) Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely. Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well. To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below). TIPP HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY Let a little of the glaze run over a wooden cooking spoon. It should now be covered by a layer of glaze approximately 4 mm thick. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy. Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. Serve garnished with whipped cream

½ small red cabbage (450g), finely shredded
Salt
3 tbsp caster sugar
1 tsp whole allspice berries
½ tsp black peppercorns
5 bay leaves
150ml distilled white vinegar

Put the cabbage in a large bowl with a quarter-teaspoon of salt, mix well and leave for four hours at room temperature to soften.

Stir in the remaining ingredients, and add an extra tablespoon of salt and 350ml water. Mix well, then transfer to an extra-large sterilised jar (or a few smaller ones). Seal, shake well, leave in a well-lit spot for three days, then move to a cool, dark place. Strain before using.

Grillattua Broccolia kiktahnapedillä ja fetalla

Laita purkillinen kikherneitä, suolaa, oliiviöljyä ja ruokalusikallinen tehosekoittimeen, jatka nesteellä siten että saat tahnaa.

Siivuta kolme jalapenoa mandoliinilla, tee Viinietikka, sokeri liemi ja anna maustua muutama tunti

Hanki hyvää fetaa

Grillaa broccoli

Laita kikherne tahna vadille, laita broccoli päälle, murusta Feta päälle. Ripottele Jalapeno sekä paistttua kikhernettä päälle

5 Guys Buns:

• 3/4 cup (185g) whole milk - warm to 90F

• 2.5 teaspoons (10g) instant yeast

• 3 1/8 cups (469g) all-purpose flour

• 3.5 tablespoons (50g) granulated sugar

• 1.5 teaspoon (5g) fine sea salt

• 1 egg yolk

• 2 whole eggs

• 3 tablespoons (42g) unsalted butter, softened

• Un-toasted sesame seeds for topping *Optional*

 

INSTRUCTIONS:

5 Guys Buns:

1. Pre-heat oven to 375F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.

2. In a bowl of a stand mixer fitted with the spiral attachment, add flour, sugar, and salt. Whisk to combine. Separately, whisk the yeast into your milk until dissolved, then beat in 1 egg yolk and 2 whole eggs until homogenous.

3. Set your stand mixer to medium-low speed. Pour your yeast mixture into the flour mixture, let it mix for 2 -3 minutes or until you get a rough dough. Then add butter, and knead until fully incorporated and your dough is smooth and pulls from the sides of the bowl, about 2 minutes. Form your dough into a light ball, and place it in a greased bowl. Cover with plastic wrap and rise for 1.5 hours or until doubled in size. Once your dough is doubled, punch it down, and divide it into 10 even pieces (around 80-90g per piece). Roll each piece into a tight ball, placing onto your prepared baking sheet with at least 1.5 inches of space in between each ball. Lightly tent with greased plastic wrap and proof room temperature for 30-45 minutes or until puffed and nearly doubled in size.

4. Make your egg wash by beating together 1 whole egg with a splash of water until homogenous..Brush your dough with your egg wash and optionally sprinkle with un-toasted sesame seeds. Place your baking sheets in the oven one at a time and bake for 15 - 17 minutes or until golden brown. Remove from the oven, optionally brush with melted butter, and let them cool on a wire rack until room temperature.